I want to cook all quinoa in juice from now on – it really adds vibrant flavor! These had a warm sweetness from the ginger and carrot, which balanced the pepper flavor well. It’s just an added bonus that they are whimsical and get me singing songs from a Tim Burton movie.

Do you carve pumpkins for Halloween? If not, perhaps a pepper?

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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

oh my gosh Oh My Gosh OH MY GOSH, I’m looking at today’s post, is that top photo a dachshund?? or a dachshund mix? sure looks like one 😉 anyway, I have moved your blog in my reader to my favorites folder, so I don’t miss any more posts (I’ve been SO behind in reading, especially with all the new vegan mofo additions!). I’m not entering today’s giveaway – I have one of these already!! (purchased at Vida Vegan!) 😀

oh HEY! remember you had a dream about me Vida Vegan weekend (I was a scuba diver!?) I had a dream about YOU last night!! we were mushroom hunting. but they turned into pumpkins, the way only dreams can. 😉

we should get a group together for dinner sometime when Departure rolls out the new vegan menu!! XO

really? its that easy?! I have the ingredients and im ready to assemble but im afraid that in the oven they wont stay so bright orange and perky. the ones you photographed have been baked already…?
Thanks for the adorable recipe, either way 😉

they will, or they should! some of these photos, YES – they’re already baked – the ones on the spinach, for sure – can you see how they’re kindof “softer” looking? 😀 they definitely “wilt” a bit, but the color always stays nice! you are so welcome, enjoy!!

I was searching for something vegan and gluten free for a Halloween potluck, and found these on the xgfx site. O wow they are so perfect! My one small issue is I don’t like ginger… 🙂 So would you recommend using straight carrot juice, or some other combo? Whatever the broth I know they will be a huge hit. 🙂 Thanks for the fantastic idea!

hi Deborah! yes, just leave out the ginger and use straight carrot juice – or really you can get creative and come up with any flavors you like! carrot is sort of sweet, gives a great flavor. orange is also good, I’ve cooked quinoa in coconut milk (so creamy!), all kinds of liquids! enjoy!

Hi Kristina,
I just hopped by from Virtual Vegan Linky to see your carrot-ginger quinoa pepper jacks. These are the cutest little treats for Halloween season. I can’t wait to make these for friends and family. How creative.

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[…] Another dish that falls under the ‘very adult food, very halloweenie feel’ are these quinoa stuffed pepperjacks! After all of that grown up, healthy crap, wouldn’t you like some candy? Make your own vegan […]

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Hello and Welcome! I am Kristina Sloggett - voracious reader, chickpea eater. also known as spabettie.

I love the FOOMP and CRACKLE of vintage flash bulbs. Portland, karaoke, and dachshunds and VIBRANT PLANT BASED FOOD.

spabettie is where I share bright and vibrant plant based recipes - vegan, gluten free, full of flavor.Read More…

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.